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 Comforts of the Ocean - Beer battered fish and chips

{MEDIA GALLERY DEFAULT}It’s a pleasure to be donating recipes to the Noble Caledonia Travel Post from the Sky Ships. I will be publishing recipes that the guests most appreciate while on board. As a chef, my passion is having the luxury of being able to work with the raw ingredients to produce mouthwatering dishes every day. In this episode of the Travel Post, I would like to share with you my recipe for beer battered fish and chips. If you’ve not made your own fish and chips before I would definitely recommend making this seaside treat at home. The batter is light and crispy and served with delicious triple cooked chips and mushy peas this fish dish is the ultimate comfort food.

While I have been writing recipes for the Travel Post, every week I have been getting itchy feet and miss not being in the galley catering for guests on board our lovely Sky ships. So my partner and I recently opened a pop up restaurant in a local tavern in Hertfordshire were we have joined forces with the local landlord to bring some local and home cooked food to the village. We have named the restaurant 'Comforts Of The Ocean' and it has been a great success for the local village.

 I have based my menus on the classics that we serve up on board the Sky ships from around the world. This helps me keep in touch with the lovely destinations the Sky vessels visit. Jane and I would like to welcome you all to visit us at our restaurant. I would love to sit and have a cup of coffee and talk about those lovely seas days we all enjoyed. And may there be many more in the future

We open on a Thursday to Sunday for lunch and dinner - please email darren725@hotmail.com for more information.

Have a great weekend.  

Darren Marchant 

Head Chef – the Sky Fleet 

 

{MEDIA GALLERY DEFAULT}Ingredients - serves 4

 

FISH

4 cod or haddock fillets, bones removed

200g of plain flour, extra for dusting

20g of fresh yeast

330g of wheat beer

1 pinch of sugar

1 pinch of salt

 

 

 

 

 

MUSHY PEAS

250g dried marrowfat peas  

2 shallots, finely diced

1 garlic clove, crushed

2 bay leaves

1/4 tsp bicarbonate of soda

1 cube of butter

1 dessert spoon malt vinegar

Salt

Pepper

 

TRIPLE COOKED CHIPS

6 large Maris Piper potatoes

Rapeseed oil

Salt

 

Method

1. Soak the marrowfat peas in water overnight leaving about 1cm of water higher than the peas in the saucepan.

2. The next day, refresh the water and place on the stove and bring the peas to the boil. Simmer for 5 minutes and then strain the peas and cover with fresh water again.

3. In a separate saucepan add the shallots and garlic and fry until coloured. Add the peas, bay leaves and bicarbonate of soda to the saucepan and cover with water again. Simmer for at least 1 to 2 hours.

4. While the peas are cooking make the beer batter. Place the flour, sugar, yeast and salt into a bowl and mix. Add the wheat beer whisking the mixture until smooth. Place in a warm part of the kitchen for the fermentation to take place for about 1 to 2 hours.

5. Wash and peel the potatoes and cut into chips. Place into a bowl of water.

6. Place the chips under warm running water until all the starch is removed.

7. Place the potatoes on the stove with cold salted water and bring to the boil. Simmer until the chips are tender and slightly cracked in places.

8. Remove the chips carefully from the water and place on a wire rack and let them steam dry until cool.

9. Turn on the deep fat fryer to 150 degrees and carefully fry the chips for 6 minutes. It is best to do this in batches and then place on kitchen towel. The chips can now be set aside for when required.

10. Remove the peas from the stove. Discard the bay leaves and place the peas into a clean bowl. Whisk the peas gently to start breaking them down to the right consistency.

11. If the mixture appears too wet place it in a saucepan on the stove and simmer until the peas have thickened in texture. If the peas are dry add some water to get the perfect consistency.

12. Add salt and pepper to the peas and a dash of vinegar and then stir. Add the butter and then cling film the bowl and leave on the side.

13. Take the batter mix and whisk lightly until smooth. Turn the deep fat fryer up to 180 degrees.

14. Take the pieces of fish and place in the seasoned flour, dusting off any excess flour.

15. Place the fillets in the beer batter and then hold the fillets up to drain any excess batter off the fish.

16. Place the fish in the fryer and cook for 4-6 minutes. Once the fish is cooked remove and place onto kitchen towel to absorb any excess oil.

17. Place the chips in the fryer and cook until crispy and tender. Remove and season with salt and then serve.